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Carrots With Fennel

American.Gourmet's picture
Ingredients
  Onion 1 Medium, thinly sliced
  Garlic 1 Clove (5 gm), finely chopped
  Margarine/Butter 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried dill 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Fennel bulbs 2 Medium, cut into 1/4-inch slices
  Carrots 1 Pound, cut crosswise into thirds, then lengthwise into 3/8-inch strips
Directions

Cook and stir onion and garlic in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in water, chicken bouillon, salt, dill weed and pepper.
Add carrots and fennel.
Heat to boiling; reduce heat.
Cover and simmer until carrots are tender, about 12 minutes.
Sprinkle with snipped parsley if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party

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